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Maple Custard Pie

cinnamon-pie

Prep Time: 30 minutes

Bake Time: 40 minutes

Total Time: 1 hour 10 minutes

Yield: 1 - 9-inch pie

cinnamon-pie

Boasting a mellow flavor and faintly tawny color, this seems a perfect pie for autumn. The custard is mild enough not to overpower the maple taste, which is subtle but extremely enticing. The taste of the real thing is milder than imitation maple flavoring, but so-o-o much better.

Ingredients

Directions

  1. Preheat the oven to 325° F.
  2. In a medium non-reactive saucepan, whisk together the half-and-half and corn starch until well blended and smooth. Whisk in the cream.
  3. Heat, whisking, over medium-high heat until it boils and thickens slightly, about a minute.
  4. Set aside to cool for 5 minutes.
  5. Using a whisk, beat together the maple syrup, eggs, salt, and vanilla in a large, heat-proof bowl until very well blended.
  6. Whisking, very slowly pour the hot cream mixture into the egg mixture in a thin stream to avoid overheating (and possibly curdling) the eggs.
  7. Strain the custard through a fine sieve into the pie shell.
  8. Place pie on a rimmed baking sheet in the middle third of the oven; bake for 15 minutes.
  9. Reduce the heat to 300° F and continue baking until the filling appears set except in the center when the pan is jiggled, about 20 to 25 minutes.
  10. Transfer the pie to a wire rack until cooled, then refrigerate, covered, at least 2 hours and up to 3 days before serving.
  11. Serve chilled, cut into wedges. Add a dollop of whipped cream, if desired.

Maple Custard Pie

cinnamon-pie

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Yield: 1 - 9-inch pie

Ingredients

Directions

  1. Preheat the oven to 325° F.
  2. In a medium non-reactive saucepan, whisk together the half-and-half and corn starch until well blended and smooth. Whisk in the cream.
  3. Heat, whisking, over medium-high heat until it boils and thickens slightly, about a minute.
  4. Set aside to cool for 5 minutes.
  5. Using a whisk, beat together the maple syrup, eggs, salt, and vanilla in a large, heat-proof bowl until very well blended.
  6. Whisking, very slowly pour the hot cream mixture into the egg mixture in a thin stream to avoid overheating (and possibly curdling) the eggs.
  7. Strain the custard through a fine sieve into the pie shell.
  8. Place pie on a rimmed baking sheet in the middle third of the oven; bake for 15 minutes.
  9. Reduce the heat to 300° F and continue baking until the filling appears set except in the center when the pan is jiggled, about 20 to 25 minutes.
  10. Transfer the pie to a wire rack until cooled, then refrigerate, covered, at least 2 hours and up to 3 days before serving.
  11. Serve chilled, cut into wedges. Add a dollop of whipped cream, if desired.